I would like to check the PH on my rye starter. My starter is stored @ 100%.I bought some litmus paper and rubbed some of the starter on it, but it doesn't change color. It should be acidic according to the smell.
Not to get too technical, pH is a measurement of ions in a water (aqueous) solution on a logarithmic scale. A neutral solution is pH7, it has equal numbers of hydrogen ions (H+) and hydroxide (OH-) ions. If a solution is diluted 1 part to 10 parts of water, the pH will shift 1 point in the direction toward neutral pH7. For example, acid solution of pH4 will become pH5 when diluted 1:10.
Water typically coming out of a tap will pick up a little carbon dioxide from the air reducing the pH from 7.0 to about 5.5-6.
Is check on that. It would take a whole lot of water (like what came down in Houston, to make a noticeable difference, and even that would only be noticeable with decent lab equipment, certainly not Litmus paper or test strips.
The water/starter mixed didn't change the results. So I dipped the litmus paper into vinegar and it went purple right away. I don't believe my starter is neutral (5.5 ph). If it was neutral the color not changing would be correct. I use home milled rye berries for the starter and it has a great sour smell.
Lol - that thing finally got me. I started to work in a soaker, and all heck broke loose. Both in the spread and in my head - wow, that rhymes - I think I'm excel punch drunk. Reminds me of good times! I'm still finding it an enjoyable challenge, though I think I need a couple days at my golf course to clear me head. I did find a minor math problem or 2 after uploading that 1. I think I need to reevaluate my logic after thinking about the soaker. If ya got something, toss it out there. I'd love to see it!
PH test strips might be more suited. Been reading up on this, not even sure what PH test strips are and how they differ to litmus paper, nut apparently they are more suited as litmus paper has limitations.
I use some test strips called Hydrion. For a pretty low range from pH 2.5-4.5 you can use this one, and for a bit higher range pH 2.9-5.2 you can try this one. My wheat starter generally runs from about 3.8 for a mature starter to about 4.5 for a young one. I personally have not really found measuring the pH to be useful for bread making, however.
I usually just place my forefinger gently on the over fermented Levain and remove it straight upward for a taste. It should be slightly sour yet leaving a sweet after taste - a pleasant way of finding out the progress and the readiness of the Levain for addition to the dough....,
You could try mixing with some water so there's more liquid. Water is neutral, it won't change ph and you may get a better reading.
Not to get too technical, pH is a measurement of ions in a water (aqueous) solution on a logarithmic scale. A neutral solution is pH7, it has equal numbers of hydrogen ions (H+) and hydroxide (OH-) ions. If a solution is diluted 1 part to 10 parts of water, the pH will shift 1 point in the direction toward neutral pH7. For example, acid solution of pH4 will become pH5 when diluted 1:10.
Water typically coming out of a tap will pick up a little carbon dioxide from the air reducing the pH from 7.0 to about 5.5-6.
-Brad
Is check on that. It would take a whole lot of water (like what came down in Houston, to make a noticeable difference, and even that would only be noticeable with decent lab equipment, certainly not Litmus paper or test strips.
The water/starter mixed didn't change the results. So I dipped the litmus paper into vinegar and it went purple right away. I don't believe my starter is neutral (5.5 ph). If it was neutral the color not changing would be correct. I use home milled rye berries for the starter and it has a great sour smell.
Any Ideas?
--Dan
By-the-way, Phaz. The dough calculator is looking good. Will post updated version soon to ---->
http://www.thefreshloaf.com/node/52683/bakers-percentages-spreadsheet-available-download-need-help
Lol - that thing finally got me. I started to work in a soaker, and all heck broke loose. Both in the spread and in my head - wow, that rhymes - I think I'm excel punch drunk. Reminds me of good times! I'm still finding it an enjoyable challenge, though I think I need a couple days at my golf course to clear me head. I did find a minor math problem or 2 after uploading that 1. I think I need to reevaluate my logic after thinking about the soaker. If ya got something, toss it out there. I'd love to see it!
PH test strips might be more suited. Been reading up on this, not even sure what PH test strips are and how they differ to litmus paper, nut apparently they are more suited as litmus paper has limitations.
This is what I bought.
https://www.amazon.com/gp/product/B00S730YWG/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
They are listed as, "Litmus pH Test Strips, Universal Application (pH 1-14)"
Not sure if I got the right product or not.
I use some test strips called Hydrion. For a pretty low range from pH 2.5-4.5 you can use this one, and for a bit higher range pH 2.9-5.2 you can try this one. My wheat starter generally runs from about 3.8 for a mature starter to about 4.5 for a young one. I personally have not really found measuring the pH to be useful for bread making, however.
-Brad
I was curious to see how acidic my seed was. I like sour and so far I haven't been able to over do it.
I usually just place my forefinger gently on the over fermented Levain and remove it straight upward for a taste. It should be slightly sour yet leaving a sweet after taste - a pleasant way of finding out the progress and the readiness of the Levain for addition to the dough....,
Wild-Yeast
i second that!
-Brad